This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Corned Beef Hash Reuben Potato Pie

Corned Beef Hash Reuben Potato Pie

We Surprise The Adorable Couple Behind The Secret @MealsSheEats …

How To Make John's Blackberry-Ginger "House Call Mocktail | John…

What Happens In Your Body When You Eat Whole vs Refined Grains |…

How To Make Pho | Rachael Ray

How To Make Honey Soy Glazed Salmon | Dr. Ian Smith

Deals From Rue La La: Genuine Soft Leather Jackets, Healthy Pres…

Cake Boss Buddy Valastro's Fun Cake Decorating Ideas For Spring

Former Rachael Ray Mag Editor Wrote 365 Thank You Letters In One…

How To Make Meatball Patty Melt Pizzas | Rachael Ray

Buddy Valastro Tells Rach He's at "About 75%" Strength in His Ha…

Buddy Valastro Surprises His Biggest Fan AGAIN—9 Years After Emo…

Jane Lynch Talks Hosting "The Weakest Link" Reboot + Rach Makes …

Tiny Home Tour: 28-Yr-Old Man Moves Into Renovated School Bus Af…

How To Make Buffalo Chicken Paillard With Slaw, Blue Cheese + Sc…

How To Make Instant Pot Cream of Cauliflower Soup | Healthy Inst…

Rach's General Tso's Chicken + Jeff Mauro's Charred Carne Asada …

Rach Makes Pho + Dr. Ian Smith's Honey Soy-Glazed Salmon

Cake Boss Buddy Valastro Surprises Longtime Fan + Rach's Meatbal…

Healthy Instant Pot Cream of Cauliflower + Rach's Quick Buffalo …

Guy Fieri Is Hosting a Covid Restaurant Relief Auction + REALLY …

Ingredients

  • 3 to 4 medium potatoes, scrubbed and very thinly sliced on mandoline
  • Kosher salt and black pepper
  • 3 tablespoons cornstarch
  • 3 to 4 tablespoons beef stock
  • Olive oil, for brushing plus 1 tablespoon
  • 2 tablespoons butter
  • 1 medium onion, very finely chopped
  • 4 cloves garlic, finely chopped
  • 1 teaspoon paprika
  • 1/2 pound sauerkraut, drained and rinsed
  • 1/2 to 3/4 pound corned beef, very finely chopped
  • 2 cups shredded Gruyère cheese
  • 1/2 cup sour cream
  • 1/4 cup ketchup
  • 2 tablespoons pickle relish

Yield

Serves: 4-6

Preparation

Preheat oven to 425°F.
 
Place potatoes in a large, shallow bowl or dish and season with salt and pepper; sprinkle with cornstarch.
 
Brush a large, 12-inch pizza pan liberally with olive oil. Arrange potatoes around pan working all the way to edges and overlapping the slices evenly to form the potato crust.  Press crust down to set then sprinkle with a 3 to 4 tablespoons stock. Brush liberally with olive oil. Bake 15-20 minutes, or until potatoes are cooked through.
 
In a skillet over medium heat, melt butter. Add onions and garlic, and season with a little salt, pepper and the paprika. Cook to tender, 7-8 minutes. Add corned beef and stock, and cover. Cook until crispy on the bottom.  
 
Top the potato crust with a thin layer of sauerkraut, then corned beef and cheese. Bake or broil in the lower third of the oven to bubbly and brown.
 
In a small mixing bowl, mix together the sour cream, ketchup and relish. Transfer to a squeeze bottle and squeeze onto top of pizza, or dollop evenly around the pizza.